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Manhattan Clam Chowder  (Not yet rated)

The red kind of clam chowder.

Cal: 186 Fat: 1g Carbs: 30g Protein: 15g Fiber: 3g
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Original recipe serves 4
½ 2x 3x Reset

Scaling


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 24)

  • 72 ounces clams ; minced, meat
  • 48 fluid ounces clam juice
  • 87 ounces tomatoes ; canned, stewed
  • 6 cups celery ; sliced
  • 3 cups onions ; chopped
  • 3 cups carrots ; chopped
  • 12 medium potatoes ; peeled, cut into 1/2 inch cubes
  • 3 teaspoons thyme
  • In My Kitchen


  • You will also need: saucepan

    Directions

    Combine onion, celery, thyme, carrots and clam juice in a large saucepan. Bring to a boil and reduce heat. Cover and simmer for 10 minutes or until portaoes are tender, stirring occasionally. Stir in clams and tomatoes. Bring to a boil and reduce heat. Cover and simmer for another 5 minutes.

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